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The diameter of this persimmon is a little bigger than a quarter.


Persimmon trees can hide at the edge of the woods during the spring and summer. But in the fall when they’re loaded with fruit, they might as well be flashing with Christmas tree lights. I discovered this persimmon tree on the edge of my woods. I had not noticed it until a couple of weeks ago.

I’m not certain, but I believe that the big, hard, acorn-shaped persimmons that are grown commercially in California are Asian persimmons. Whereas the persimmons that grow wild here in the North Carolina Piedmont and the Blue Ridge foothills are the American persimmon.

What are they good for, you ask. Pudding! I hope to gather enough persimmons to make a pudding before the season is over. If I succeed, I’ll post some photos.

The native persimmons are not fit to eat until they fall from the tree, ripe. Before they are ripe they are unbearably astringent. October frosts can quicken the ripening. But after they fall to the ground, you’ve got to get to them before the wildlife do. There are so many hungry mouths around here.

One Comment

  1. mountain madness wrote:

    So did you make any pudding??? What do they taste like? Sweet or bitter?

    Monday, November 16, 2009 at 3:57 pm | Permalink

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